Trim fat from brisket to 1/4-inch.
Combine 3/4-cup onion, paprika and black pepper. Rub mixture
evenly over
surface of brisket.
Place brisket, fat side up, in large disposable pan. Add ½-cup
water. Cover
pan tightly with aluminum foil. Place in center of grid over very
low coals.
(Single layer of coals with space in between each.)
Close cover on grill and cook 5 hours, turning brisket over every
1-1/2
hours. Remove fat as it accumulates in pan with a baster. Add
additional
1/2-cup water, as needed to pan. Add briquets as needed to keep
coals at a
very low temperature.
Remove foil from pan. Remove brisket and place on grid directly
over very
low coals.
Remove and reserve 1-cup of the pan drippings. Mix remaining pan
drippings
with 1-cup of the prepared steak sauce. Brush mixture over
brisket. Close
grill cover and continue cooking 1 hour, brushing occasionally
with sauce.
Meanwhile, cook ½-cup finely chopped onion in the butter until
tender. Stir
in remaining 1-cup steak sauce, reserved pan drippings, catsup,
brown sugar
and crushed red pepper. Simmer 10 minutes. Serve with the
brisket.